In a skillet, fry sausages, slice and set aside.In a pot, bring 3 cups (750 mL) of chicken bouillon to a boil. Remove from heat, stir in fine wheat granule and let stand 2 minutes.Cook over low heat 3-5 minutes, stirring and breaking up clumps with a fork. Set aside.In another pot, heat oil and brown onion and garlic. Add tomatoes, carrots and seasonings and cook 5 minutes.Stir in remaining chicken bouillon and green pepper and cook for another 5 minutes. Mix in sausages and couscous.

Preparation

Cook over low heat 3-5 minutes, stirring and breaking up clumps with a fork. Set aside.

In another pot, heat oil and brown onion and garlic. Add tomatoes, carrots and seasonings and cook 5 minutes.

Stir in remaining chicken bouillon and green pepper and cook for another 5 minutes. Mix in sausages and couscous.

Source :
Metro

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